Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Maple Icing:
- 1 1/2 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 to 2 tablespoons milk (adjust as needed for consistency)
Instructions
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add maple syrup, egg, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until no streaks of flour remain. Do not overmix.
- Cover the bowl and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place 2 inches apart on the prepared sheets. Flatten slightly.
- Bake for 10 to 12 minutes or until edges are lightly golden and centers remain soft.
- Let cookies cool for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- To make the icing, whisk together powdered sugar and maple syrup. Add milk gradually until smooth and spreadable.
- Once cookies are completely cooled, ice the tops using a spoon or spatula. Let set before storing or serving.
Notes
For deeper flavor, use Grade B maple syrup.
Dough can be chilled overnight for enhanced texture.
To add variety, a pinch of cinnamon or chopped nuts can be mixed into the dough.
For dairy-free versions, substitute plant-based butter and milk alternatives.
- Prep Time: 15
- Cook Time: 12